I gave you my recipe for Salvadoran Escabeche already, but do you ever buy the Mexican Escabeche in a can? (Pickled jalapeños and carrots?) Carlos and I love those so one day when I was faced with a nearly empty jar of pickled jalapeños, I decided to make good use of it by “recycling” it into “homemade” Mexican Escabeche. Chécalo!
In just a day or two those carrots soaked up plenty of flavor!